Tacos de Machaca

Place the Machaca in a bowl and cover with 250 grams of Water. Let it rehydrate for 15-20 minutes, then drain any excess liquid.

Roughly chop the Roma tomatoes, 100 grams of White onion, and the Garlic cloves. Remove stems from Serrano chiles.

In a medium saucepan, heat a small amount of Lard over medium heat. Add the chopped Roma tomatoes, 100 grams of White onion, Garlic cloves, and Serrano chiles. Sauté until the vegetables are softened, about 8-10 minutes.